I am your typical housewife living in high maintenance suburbia. I have a handsome husband, 2 kids and a flock of pet chickens. I try and feed my family with $100 a month. With the help of coupons, gardening and bartering I am able to squeeze the most out of our grocery budget and still manage to have a little fun along the way.

Recipe – Cranberry Pistachio Cornmeal Biscotti

The links in the post below may be affiliate links. Read the full disclosureBy Mavis Butterfield on June 1, 2012 · 1 Comment

I think I need a new research {ie: travel} project. You know, like does biscotti made in Italy taste any different than biscotti made in my kitchen? I think I should somehow pitch this “project” to the Handsome Husband. I could take The Girl with me and make it an educational adventure as well. What do you think? Do you think I could convince him? Could YOU convince him for me? Please? I’d bring you back a souvenir.

Now, I wouldn’t normally associate cornmeal with biscotti, but it seems to work really well together with the cranberries and pistachios in this recipe. I just made it an hour ago and so far I’ve eaten 3 pieces. My guess is, but tomorrow afternoon, there won’t even be so much as a crumb left.

Add everything but the cranberries and pistachios in a large bowl and combine well. fold in the cranberries and pistachios.

Drop dough on to a parchment lined cookie sheet {I prefer using silpats because I am a snob} and shape it into a nice fat log that is roughly 12 by 4 inches. Bake until firm, and slightly cracked on top, 30 minutes. Let the log cool about 15 minutes.

Transfer the biscotti log on to a cutting board. Using a serrated knife, cut on the biscotti log into 1 inch-thick slices. Carefully place the sliced biscotti back onto the parchment lined cookie sheet {or silpat} and bake for 12-15 more minutes or until they begin to brown.

Let cookies cool completely. Serve with coffee, tea, or just lock yourself in the closet and eat the whole stinkin’ batch. These are molto buona!